Waffles with Peaches and Pecan Praline Sauce

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Let me tell you about this dish…..With just one full bite off the fork, you will have thought that you have died and gone to waffle heaven with a taste of the South in your Mouth! It’s a perfect dish to serve for brunch during the month of May, as we continue carrying on a Kentucky theme. 

 

Serves 4

Ingredients:
For the Pecan Praline Sauce:
1 cup packed light brown  sugar
4 tablespoons unsalted butter
1/4 teaspoon salt
1/2 cup heavy cream
1/2 cup chopped pecans, toasted
3 ripe peaches, halved, pitted and sliced

For the Waffles:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
Rounded 1/4 teaspoon salt
1/4 teaspoon ground cardamom
1 cup whole milk
1 cup sour cream
3 tablespoons unsalted butter, melted
2 tablespoons pure cane sugar
1 teaspoon pure vanilla extract
2 large eggs
Nonstick spray or melted unsalted butter, for waffle iron
Confectioners’ sugar, for garnish
Sprigs fresh mint, for garnish

 

Directions: 
For the sauce: In a small saucepan over medium heat, combine the light brown sugar, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.

For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.

Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.

Serve the waffles with the toasted pecan praline sauce, dust with confectioner’s sugar and garnish with a sprig of mint.

 

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Louisville’s Legendary Hot Brown

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With so much to boast about —award-winning dining; breathtaking turn-of-the-century architecture; attentive, caring service—some may wonder: “Why the Hot Brown” was created at The Brown Hotel? Briefly here is history behind this now legendary dish.

In the 1920’s, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests’ palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!

Available in The Brown Hotel restaurants, bar and through in-room dining, the Hot Brown continues to exemplify our unending dedication to serving their guests. Such culinary prowess and commitment, of course, doesn’t go unnoticed. The Hot Brown—a Louisville tradition with worldwide appeal—has been featured in Southern Living, The Los Angeles Times, NBC’s Today Show, ABC News with Diane Sawyer, Travel Channel’s Man v. Food, and The Wall Street Journal, and is a regular entry in many of the world’s finest cookbooks.

The Legendary Hot Brown

Serves 2

Ingredients:
1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg
Salt, to taste
Ground black pepper, to taste
14 ounces sliced roasted turkey breast, slice thick
4 slices of Texas toast, with crusts trimmed
4 slices of bacon
2 Roma tomatoes, sliced in half
Ground smoked paprika, for garnish
Finely chopped parsley, for garnish

Directions:
In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of sliccd turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.

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Kentucky Bourbon Butter Cake

This is my version of the Kentucky Butter Cake. A cake that is moist, buttery and coated with a sweet buttery bourbon sauce that crusts the outside and soaks into the cake making it amazing for days. This sweet soft cake is just perfect on its own, but you can top it with fresh strawberries and whipped cream to get a perfect summer dessert.

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Ingredients:
For the Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 Tablespoon vanilla extract
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

For the Bourbon Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 Tablespoons water
2 teaspoons Woodford Reserve Kentucky Bourbon

Confectioner’s sugar, for dusting

Directions:
Preheat the oven to 325°F.

Grease a 10-inch bundt pan with Crisco shortening very liberally. Dust the pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour the batter into the prepared pan and bake for 65 to 75 minutes until a toothpick entered into the center comes out clean and cake is golden.

When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Dust the cake with confectioner’s sugar and cut to serve.

Cook’s Notes:
You can substitute 2 teaspoons of vanilla for the bourbon, if desired.

You can make this cake a day in advance, as it will be more moist and flavorful when it rests overnight.